Take 200 grams of fresh strawberries, wash them thoroughly and chop them into small pieces.
In a large bowl, mix 250 grams of maida (all-purpose flour), 2 tablespoons of sugar, 1 teaspoon of baking powder, and a pinch of salt.
In another bowl, whisk together 1 egg, 300 ml of milk, and 2 tablespoons of melted butter.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the chopped strawberries.
Heat a non-stick tawa or pan over medium heat. Pour a ladleful of the pancake batter onto the tawa and spread it into a round shape.
Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side.
Repeat with the remaining batter.
Serve the pancakes warm, topped with more fresh strawberries and a drizzle of honey or maple syrup.